Calico Jalapeno Jam

Submitted by Miss Annie

"This recipe is a chunky type jam. I will enhance a variety of dishes, and makes a wonderful snack on top of cream cheese, served with crackers. From my Texas Home Cooking cookbook, by the Jamisons'. Prep time is an estimate."

 

• Ready In: 45mins
• Ingredients: 7
• Yields: 7 Half Pints

ingredients

• 473.18 473.18 ml red bell peppers or 473.18 ml yellow bell peppers (about 3 small to medium peppers, or a combination of colors)
• 78.78 ml chopped fresh jalapeno (about 4-6 green or red)
• 1301.24 ml sugar
• 354.88 ml cider vinegar, preferably unrefined
• 236.59 ml light brown sugar
• 29.58 ml fresh lime juice
• 2 (170.09 g) package liquid pectin, such as certo

directions

1. Combine all the ingredients, except the pectin in a large saucepan or stockpot.
2. Bring to a boil over high heat, and boil vigorously for 1 minute.
3. Immediately stir in the the pectin.
4. Bring mixture back to a rolling boil, and boil for 1 minute.
5. Spoon jam into prepared jars, leaving 1/4 inch headspace.
6. Process in a water bath according to directions, usually 10 minutes.
7. The jam may take several hours to set.

Reviews

[Melslack]

This is a wonderful recipie! Just like in a restraunt! Not very hard to make either- once everything is cut up, that's the biggest part of it.

 

[Texas Ladybug]

This is so pretty and very delish!!! It's my favorite to give as gifts. The jam is also really good drizzled over ice cream!

 

[KTMay]

I expected this recipe to have a little more "heat" to it, but it is very mild and tangy! Next time I will add hotter (and more) peppers! It was still very good, and I've received several compliments on it!

 

[phylcay]

I made the recipe according to directions. It never fully set up. Makes a great sauce for BBQ chicken breasts or dipping pretzels.